Eric Snaith Titchwell Manor

We always receive great feedback on the quality of the bird and as its such a versatile meat we’ve used it in many different ways throughout the year. I particularly like it in the spring and summer months, when lighter dishes hit our menus and it works really well with the fresh peas and beans that are available at that time of year. Its a very consistent product and is great value.
It was also part of my winning menu for Norfolk Chef of the Year 2012.